It’s good to be back in the kitchen and back to the blog, especially in time for my favorite season!

I love autumn for more reasons than just food, but that’s definitely on my list.  I’m on the prowl for recipes starring this season’s delicious vegetables: squash, pumpkin, Brussels sprouts… Yes, Brussels sprouts.  Unlike the childhood experiences of many I know, mine was without Brussels sprouts.  I discovered them for myself a few years ago and absolutely love their slightly bitter and nutty taste.  I found a recipe from Gourmet Magazine that does them just right: Seared Sea Scallops with Brussels Sprouts & Bacon.  

It’s nearly impossible to go wrong with scallops and bacon.  Seared scallops are super simple to make – one reason why I usually don’t order them at a restaurant. The key is to make sure the sea scallops are dry.  Any moisture will make it difficult to get that desirable golden sear. Also, be conscious of the amount of salt used in this dish.  The bacon will most likely be fairly salty on its own, so taste as you go to make sure the flavors are balanced.   Lastly, the recipe mentions brown bits a few times. Consider this culinary gold.  Brown bits are concentrated nuggets of flavor, so don’t forget to scrape them from the skillet to boost the flavor. My favorite touch in this dish was the addition of the lemon juice to the sauce.  This really makes the sauce!

The recipe took me about 45 minutes from start to finish, and that included prep work (washing the sprouts, cutting the bacon, etc).  Not bad at all considering the impressive results, both in appearance and taste.  I recommend serving a warm loaf of rustic broad on the side.  You’ll definitely want something to dip in the leftover sauce on your plate!

Seared Scallops with Brussels Sprouts & Bacon
Adapted from Gourmet Magazine  (October 2003)

Serves 4 people

10 ounces Brussels sprouts, stems trimmed and cut lengthwise
4-5 bacon slices, cut into 1/2 inch pieces
1 cup low-sodium chicken broth
1/4 cup + 2 teaspoons water
1 1/2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon sugar
12 large sea scallops (roughly 1 1/4 pounds)
2 teaspoons olive oil
1 teaspoon cornstarch
2 teaspoons fresh lemon juice
Freshly ground black pepper

1. Bring a large saucepan of salted water to a boil. Once bubbling, add Brussels sprouts and blanch for 3 minutes, uncovered. Drain and set aside.

2. In a large skillet over medium heat, cook bacon pieces until crispy. Transfer to a small bowl using a slotted spoon, and reserve bacon fat in another bowl.

3. Add 1/4 cup chicken broth and 1/4 cup water to the skillet and simmer, scraping up any brown bits.  Add butter, salt, sugar, a pinch of black pepper, and Brussels sprouts. Simmer covered for 4 minutes. Remove lid and cook over medium heat stirring occasionally. The sprouts are done when the liquid has evaporated and they are tender and golden brown (about 6-8 minutes).

4. Dry scallops by patting them with a paper towel. The more dry, the better they will sear. Season with salt and pepper. Heat olive oil plus 2 teaspoons of bacon fat in a large skillet over medium-high heat. The pan should be hot enough to sear the scallop, but should not be smoking. Place the scallops in the pan and sear on one side. Turn over once and cook until golden brown, about 5 minutes total. Transfer to a platter and cover loosely with foil to keep warm.

5. Discard any fat from the skillet used to cook the scallops. Add 3/4 cup chicken broth and simmer. Make sure to scrape any brown bits on the pan. In a small cup, stir cornstarch with 2 teaspoons water, then pour into skillet. Stir well to incorporate. Also, add any juices from the platter of scallops. Simmer and stir for 1 minute. Remove from heat and add lemon juice and salt and pepper to taste.

6. Serve Brussels sprouts and scallops topped with sauce, and with a side of rustic bread.